- 4 large eggs
- 1/4 cup water
- 1/8 teaspoon salt
- Dash pepper
- 1 tablespoon butter
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup chopped tomato
- 1 green onion, chopped
- In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.
- When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to one side. Fold omelet in half and cut into two portions; slide onto plates. Yield: 2 servings.
Originally published as Mediteranean Omelet in Simple & Delicious April/May 2016
Enjoy this recipe with a sparkling wine.
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